Rutabaga culture tips

Rutabaga, also known as rutabaga when its flesh is white is an old vegetable that s’particularly suited to cold and humid climate.

From sowing to harvesting, the’maintenance to conservation, all these steps are important for beautiful rutabagas.

In short, that’you should know:

Name Brassica napobrassica
Family : Brassicaceae
Type : Vegetable

: 30 to 40 cm
Exposure : Sunlight
Ground : Rich in humus, well drained

Harvest : 3 to 4 months after planting of’October to March

Sowing, planting rutabagas:

The seed rutabagas held from March to April under shelter directly or up May to July.

  1. Rutabaga gel support on condition that the soil is well drained
  2. Prefer a sunny location
  3. Avoid overly dry soils and prefer when’they are wet well
  4. Rutabaga love humus-rich soils
  5. Mulch the soil if necessary to maintain’humidity

Bury the rutabaga seeds 1 to 2 inches deep and cover slightly.

  1. During the establishment, space the rows 30 to 40 cm
  2. On the same row, sowing every 30 cm
  3. Water in a fine stream to maintain the soil slightly moist
  4. The lifting occurs at the end of’ten days.

Maintenance rutabaga:

Once in place, the’Rutabaga maintenance is fairly simple because c’is a plant that requires very little care.

We can be satisfied with the minimum and see his rutabaga mature without worry.

  1. Think of weeding and hoeing around the rutabaga to allow the’water to penetrate deep into the soil
  2. A mulch of leaves or dried mowing keeps the freshness during’summer
  3. In winter, mulching sheets d’proves to be very effective to protect from frost

Harvest rutabagas:

Rutabaga is a biennial and usually blooms the second year of cultivation for harvesting root from the 1st year.

At harvest, rutabaga should be firm and heavy. It is estimated that about 4 kg average harvest per m2.

Rutabagas d’fall and’winter is harvested as of need and keep in a cool ventilated place instead.

  • Rutabaga is keeps better when’it is left in the ground, same throughout the’winter.
  • Tear them preferably in dry weather
  • Putting them in the dry sand, you longer retain them.

Conservation rutabaga:

This retains easily for several weeks, preferably in cellar or otherwise in a room rather cool and obscure.

You can also leave your land during rutabagas’winter even if the harvest is difficult in case of prolonged freezing.

For rutabaga d’winter you can leave it in the ground up’in March on condition that’they were sown as late as possible.

  • For storage a few days, choose the crisper of your refrigerator.

Cooking rutabaga:

Rutabaga s’used as the turnip but it must be cooked longer.

  • Start with wash rutabaga brushing it under water if necessary.
  • Peel the turnips and cut into pieces 2-3 cm
  • Avoid consuming the heart rutabaga if it is slightly brown

Boil a large pot of’brine:

  • Rutabaga cooking time may be up’1 h
  • Make leather until the rutabaga is tender in his heart
  • To check s’it is well cooked, prick with a sharp knife that should s’depress easily
  • Drain

To know about the swedes:

Rutabaga culture tipsIt is believed to medicinal properties, diuretic and digestive, in particular for its ability to wash the’intestine. It is also rich in fiber and vitamin C and low in calories.

Rutabaga would come from’hybridization between turnip and kale.

Rutabaga in the kitchen:

Rutabaga is appreciated for its taste nutty.

We cook rutabaga instead cooked, pureed as well that’gratin and even fried as could the’be potatoes.

We like to’Furthermore the’associate with’of other vegetables’winter turnips or carrots. Can of’Furthermore the’add to our dishes’winter stew.

Note that’it is often easier’peel the rutabaga with a knife that’with a vegetable peeler. L’thickness of the flesh indeed makes it more difficult’exercise ...

Malignant Council on rutabaga:

Be careful not to let the soil dry out, water generously during the warmer months.